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Short Rib Ragù with Fresh Pappardelle - Mine based on Williams Sonoma

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Directions

In a Dutch over medium-high heat, warm 1 Tbs. of the olive oil. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Set aside on platter

Add the short ribs to the pot and brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.

Add the remaining olive oil to the pot and stir in the onion, carrot, garlic, bay leaves, thyme, rosemary, oregano and cumin. Sauté until the vegetables are softened, lightly colored and aromatic, about 10 minutes. Return the short ribs and prosciutto to the pot, add salt and pepper and stir well. Stir in the tmatoes, tomato paste, wine and enough broth to just cover the meat. Bring to boil then reduce to simmer, stirring occasionally, until the meat is tender, about 2 hours.

Bring a large pot of water to a boil over high heat for pasta.

Back to the beef. Discard the bay leaves. If needed, defat by pouring contents of the pot through a sieve into a bowl, defat it and return to pot. Use some Wondra to thicken if desired. Shred the meat into bite-size pieces. Return everything to the pot of sauce. Taste the sauce and adjust the seasoning with salt and pepper.

Add the pasta to the boiling water and cook until al dente, 2 to 3 minutes. Drain the pasta and transfer to a large serving bowl. Using a slotted spoon, spoon the short rib mixture on top of the pasta. Using a spoon, add enough of the braising liquid to lightly coat the pasta, and toss to combine. Sprinkle with parsley and serve immediately. Serves 6.

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